A very successful recipe from its dough to its cream. I say you must definitely note down this recipe, which works one hundred percent and will make those who eat it think it is ready-made.
Ingredients
- 150 g butter
- 1,5 cups water
- 1,5 cups flour
- 4 pieces medium egg (at room temperature)
- 2 cups milk
- 2 tea glasses granulated sugar
- 1 tablespoon starch
- 2 pieces egg yolk
- 1 packet vanilla
- 1 tablespoon cocoa
- 40 g dark chocolate
Preparation
- For eclair pastry dough; put 1 and a half cups water and 150 g butter into a deep pot, and place it on the stove.
- Leave to boil, stirring occasionally.
- Add 1 and a half cups flour into the boiling oily water mixture and mix well quickly.
- After a while, the mixture will come together and reach a dough consistency. After it reaches a dough consistency, cook it on the stove by stirring continuously for 2 minutes more.
- Let the dough cooked on the stove cool down, stirring it occasionally. Then, crack 4 pieces eggs onto the dough and mix with a mixer. However, there is an important detail at this point. Crack the eggs into the dough one by one. Do not crack the next egg before the first one is thoroughly incorporated into the dough.
- After thoroughly incorporating the eggs into the dough, you will have obtained a soft and sticky dough.
- Put the prepared éclair pastry dough into a piping bag. Pipe the dough onto a baking tray lined with parchment paper, with slight spacing, in the size of éclairs. Continue this process until all the éclair dough is finished. For the shape of the eclair pastries to be even after baking, lightly smooth the point where the dough ends with your hand or with the help of a spoon.
- Bake the eclair dough in a preheated 180 degrees oven for about 30-35 minutes. Do not open the oven door immediately during baking and after the dough is cooked. After the eclair pastries are baked, let them stay in the oven for at least 5-10 minutes more. If you open the oven door during this process, your eclair dough will not rise, it will collapse.
- For the cream of the eclair cake, pour 2 cups milk into a deep pot. Add 2 tea glasses granulated sugar, 1 tea glass flour, 1 tablespoon starch and 2 pieces egg yolk on top.
- Mix the mixture well with a wire whisk.
- Place the pot on the stove and cook until the cream reaches a thick consistency.
- After the cream has cooked, add half tablespoon butter and 1 packet vanilla on top.
- Mix the cream well, and leave it to cool.
- After the eclair dough is cooked, take it out of the oven and let it cool. Cut the cooled eclair dough in half. Put the cream you prepared into a piping bag. Pipe the cream onto the bottom part of the cake of the eclairs you divided in two. Then, close the top part of the eclairs and arrange them on a serving plate.
- Then, drizzle chocolate sauce over the top parts of the eclair cake using a spoon.
- You can decorate the top of the pastry-style eclair cake with coconut and serve it.
Recipe Details
- Category: Dessert
- Difficulty: Medium
- Preparation: 50 min
- Cooking: 35 min
- Servings: 12
- Published: 01.08.2026
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Recipe Author
Selen Kaya
12 recipes
nehirtatlikosesi
• 01.08.2026 15:42Katların kalınlığı gayet dengeli görünüyor.